F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    Recipes to enjoy with friends and family during fine summer evenings and lazy weekends.

    What time is the 3:00 parade? Why does a child need to be 40 inches tall to ride a roller coaster? What happens when the president of France gets lost inside Pirates of the Caribbean? A former employee, or "cast member", at Walt Disney World's Magic Kingdom answers these and other questions while sharing humorous stories about working inside the world's most popular theme park."Stories from a Theme Park Insider" takes you inside the park's famous tunnels and backstage for a look at how theme parks really work, and the funny moments and embarrassments that can happen when your work is someone else's vacation.

    Dispatches from an accidental expat--a humorous commentary on British life by an bewildered American who, through no fault of his own, found himself living in England.

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

     Who’d be a copper? follows Jonathan Nicholas in his transition from a long-haired world traveller to becoming one of ‘Thatcher’s army’ on the picket lines of the 1984 miner’s dispute and beyond. His first years in the police were often chaotic and difficult, and he was very nearly sacked for not prosecuting enough people. Working at the sharp end of inner-city policing for the entire thirty years, Jonathan saw how politics interfered with the job; from the massaging of crime figures to personal petty squabbles with senior officers. His last ten years were the oddest, from being the best cop in the force to repeatedly being told that he faced dismissal. This astonishing true story comes from deep in the heart of British inner-city policing and is a revealing insight into what life is really like for a police officer, amid increasing budget cuts, bizarre Home Office ideas and stifling political correctness. “I can write what I like, even if it brings the police service into disrepute, because I don’t work for them anymore!” says Jonathan Nicholas. Who’d be a copper? is a unique insight into modern policing that will appeal to fans of autobiographies, plus those interested in seeing what really happens behind the scenes of the UK police."I HAVE BOUGHT YOUR BOOK."  TW,  Sir Thomas Winsor, WS HMCIC"A WEALTH OF ANECDOTES. FASCINATING." John Donoghue, author of 'Police, Crime & 999'"AN ILLUMINATING ACCOUNT OF LIFE AS A FRONT LINE OFFICER IN BRITAIN'S POLICE, A SERVICE OFTEN STRETCHED FOR RESOURCES BUT MIRED IN RED TAPE AND POLITICAL CORRECTNESS."  Pat Condell, author of 'Freedom is My Religion'

    37 pages of chapter summaries, quotes, character analysis, themes, and more – everything you need to sharpen your knowledge of Somebody Else's Kids. This detailed literature summary also contains Topics for Discussion and a Free Quiz on Somebody Else's Kids by Torey Hayden.

    Capt. Max Hardberger and his crew fought a non-stop battle against crooked charterers, treacherous agents, and the sea itself. They came face-to-face with bandits in Jamaica, violent stowaways in the Dominican Republic, and warring gangs in post-Duvalier Haiti. It was a world of desperation and danger, where only the captain's will and the loyalty of his crew stood between the ship and disaster.

    Broken Bananah is my completely true and overly honest journey through severe genital trauma. What happens when you lose something you love? And... can you really break a penis? Absolutely, and mine was one of the worst on file. Tethered to a catheter and surrounded by that’s-what-she-said jokes, I learned one of life’s greatest lessons: it can always be worse. Experience life and love without a penis in a recovery story that could only happen in New York City. Let’s laugh til we cry, dive into the weird, and grapple with the power of sex in this modern coming-of-something tale.

    He was fired by his airline, stripped of his FAA licenses, tried, convicted, and sent to Federal prison. This was a first. It had never occurred before. Lyle Prouse came from a WWII housing project in Kansas and an alcoholic family where both parents died as a result of alcoholism. He rose through the ranks of the United States Marine Corps from private to captain, from an infantryman to a fighter pilot. He made his way to the pinnacle of commercial aviation, airline captain...then lost it all. Today he is a recovering alcoholic with nearly twenty-two years sobriety. This story describes his rise from the ashes of complete destruction from which he was never to fly again. It is full of miracles which defy all manner of odds. In a long and arduous journey, he eventually regained his FAA licenses. He never fought his termination; he considered it fair and appropriate. Miraculously, after nearly four years, the President/CEO of his airline personally reinstated him to full flight status in spite of all the adverse publicity and embarrassment. In effect, the President/CEO gambled his own career by taking such a risk on a convicted felon and publicly acknowledged alcoholic pilot. In another stunning event, the judge who tried, sentenced, and sent him to prison watched his journey and reappeared eight years after the trial. He became the driving force behind a Presidential pardon although he'd never supported a petition for pardon in all his years on the bench. Lyle retired honorably as a 747 captain for the airline he'd so horribly embarrassed and disgraced. He lives with his wife of nearly forty-nine years and has five grandchildren. He continues to work with all the major airlines in their alcohol programs. He is also active in his Native American community, and he provides hope to those struggling with the disease of alcoholism, no matter who they are or where they are.

    If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and—of course—marvelous meals.  TENDER AT THE BONE Growing Up at the Table “An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday  At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. COMFORT ME WITH APPLES More Adventures at the Table “Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.”—The New Yorker  Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef ’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.Praise for Tender at the Bone   “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review   “A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times Praise for Comfort Me with Apples   “Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A”—Entertainment Weekly   “Compelling . . . The book’s charm emerges from Reichl’s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.”—USA Today

    He was a kid, eighteen years old. Married, broke, flunking out of college-and about to become a father. The Marines seemed like a good way out. He figured the Nam couldn't be any worse than home. He was wrong.Publishers Weekly says "Chilling...It tells how a youngster from Portland, Oregon matured in the crucible of combat...The reader is given a sense of what it's like to fight an unseen enemy who might appear anytime, anywhere and start shooting from ambush." Karl Marlantes, New York Times best selling author of "Matterhorn" calls "A Field of Innocence", "Powerful ...and riveting."Tim O'Brien, New York Times best selling author of "The Things They Carried" says, "With its raw realism and heartbreaking honesty...one of the finest Vietnam memoirs."Kirkus Review says A Field of Innocence is "Exciting and Impressive."

    In Secrets and Lies, Sam gives us the truth about life in the spotlight.Finally turning her back on all the TOWIE jealousies and dramas, Sam lays bare her fellow cast members and describes what really goes on behind the scenes. She also reveals all on her dramatic on-off relationship with Joey Essex: the engagements and bust-ups, that infamous 'slap', what really happened when Joey was in I'm a Celebrity, and their doomed rekindled romance.For the first time she talks about her eating issues, as well as her success as a businesswoman, her excitement and sister Billie's pregnancy and the birth of baby Nelly, and her wish to settle down herself. Funny, charming, telling it like it is, Secrets and Lies is essential reading for fans of Sam and TOWIE.

    Here, in the official Ninja® Foodi™ Complete Cookbook for Beginners, you’ll find easy, flavorful recipes specifically designed for the innovative technology of the Ninja® Foodi™.No matter what you’re in the mood for, there’s a wide range of versatile recipes in Ninja® Foodi™ Complete Cookbook for Beginners. From wholesome “360 Meals” that allow you to fully cook grains, crisp vegetables, and tender proteins all in the same pot, to time-saving “Frozen to Crispy” recipes that allow you to cook frozen food without defrosting it first, the Ninja® Foodi™ Complete Cookbook for Beginners puts tasty, nourishing meals on the table in no time.The ultimate beginner’s guide for using this one-of-a-kind appliance, the Ninja® Foodi™ Complete Cookbook for Beginners includes: 75 quick, tasty, good-for-you recipes that include options not only for breakfast, lunch, and dinner, but also appetizers, breads, desserts, and more Quick-start guidance for using your Ninja® Foodi™ and understanding all of its unique features such as how to pressure cook, air fry, TenderCrisp™, dehydrate, and more Expert tips and tricks that will eliminate the learning curve regardless of your prior culinary experience There is no dinner dilemma that the Ninja® Foodi™ can’t handle. And with the official Ninja® Foodi™ Complete Cookbook for Beginners, there’s no recipe that you can’t cook.

    . . . Food transmutes directly into body, mind, and spirit . . . creates our day-to-day health and happiness.”—from The Macrobiotic Path to Total HealthEven in medical schools, alternative medicine is blossoming. Two thirds of them now offer courses in complementary healing practices, including nutrition. At the heart of this revolution is macrobiotics, a simple, elegant, and delicious way of eating whose health benefits are being confirmed at an impressive rate by researchers around the world.Macrobiotics is based on the laws of yin and yang—the complementary energies that flow throughout the universe and quicken every cell of our bodies and every morsel of the food we eat. Michio Kushi and Alex Jack, distinguished educators of the macrobiotic way, believe that almost every human ailment from the common cold to cancer can be helped, and often cured, by balancing the flow of energy (the ki) inside us. The most effective way to do this is to eat the right foods, according to our individual day-to-day needs. Now in this marvelous guide, they give us the basics of macrobiotic eating and living, and explain how to use this powerful source of healing to become healthier and happier, to prevent or relieve more than two hundred ailments, conditions, or disorders—both physical and psychological. This encyclopedic compendium of macrobiotic fundamentals, remedies, menus, and recipes takes into account the newest thinking and evolving practices within the macrobiotic community. The authors integrate all the information into a remarkable A to Z guide to macrobiotic healing—from AIDS, allergies, and arthritis, to cancer, diabetes, and heart disease. They also clearly explain what we need to know to start eating a true macrobiotic diet that will provide us with a complete balance of energy and nutrients. Living as we all do in environmental and climactic circumstances that are largely outside our personal control, it is vital that we follow a healthy lifestyle, including a flexible diet that we can adjust to meet our own individual needs. The Macrobiotic Path to Total Health gives us precisely the tools and the understanding we need to achieve this goal. Use it to build a strong, active body and a cheerful, resourceful mind.